Chocolate Coconut milk Ice cream recipe

About 2 years ago Alex and I decided to start eating all organic and natural food. I didn’t really know all the bad things about processed foods then, I knew some but not enough to keep me away from my beloved Chick-fil-A sandwiches and sodas. What made us make the change was that I was constantly sick. My stomach always hurt…always. There was a point where it didn’t matter what I ate, 20 minutes later I would wind up incredibly miserable. I was hospitalized once and went to my doctor numerous times but they could never tell me what was wrong.I thought maybe if I ate a little bit cleaner I would feel a little better. Better I did.

You would think going from eating processed food, fast food and just what people consider “normal food” to eating all natural/organic would be hard but it really wasn’t. I’ve always loved to cook so it wasn’t like we ate TV dinners every night and we did eat a lot of vegetables and proteins. However, these vegeatables weren’t organic and this meat was surely factory farmed. Who knows how many pesticides, steroids, antibiotics, GMO’s, and artificial ingredients we consumed.

So the switch was quite simple. We are lucky enough to have an Earth Fare in our city that doesn’t stock food with any artificial ingredients, steroids, hormones, antibiotics, MSG, high fructose corn syrup etc. So we started shopping there exculsively and haven’t looked back. My daily stomach attacks have decreased to around once a month and that’s usually after eating out. We don’t eat at big chain restaurants, fast food or any of the like. But you can’t always control life circumstances and sometimes you have to go along with friends or family to those places. That’s usually when I find myself sick again. I’m just thankful to know that I can control it by simply eating the way we are meant to eat, without all the fillers mankind has created. This is such a condensed version of my story and my personal soapbox which I’m sure my family and coworkers are tired of hearing about but if I can plant even one tiny little seed in someone else’s mind about eating naturally it would make me the happiest person in the world.

So, Dark Chocolate Coconut Ice Cream. YES. It is amazing. It’s dairy free and refined sugar free. Ice cream used to be one of my worst trigger foods. I could drink milk by the gallon but you put milk and sugar together and I’m done. I don’t know why that is. I recently found a brand of ice cream at the grocery that was made from coconut milk and adored it. So creamy and rich. Plus I’m all for not using refined sugar.

Yes you can have healthy ice cream! The sweetness comes from the coconut and from honey. If you want to make this ice cream vegan you can do so by using agave nectar. I also add about a tablespoon of pure maple syrup to this and I’m sure it would be fantastic if you just used all maple syrup instead of honey as well. The maple syrup gives it such a nice flavor. You can also add whatever fillings/toppings you want. Here’s some I’ve done in the past and others I think would be good:

• Cacao nibs
• Egg free cookie dough
• Brownie pieces
• Raspberries! So good!
• Almonds

I know what you’re thinking…but I don’t have an ice cream maker. That’s fine! This will freeze up perfectly in about 5-6 hours in the freezer. If you use an ice cream maker you’ll still want to freeze it for 2-3 hours to get it a little firmer. Straight out of the machine it has a texture like frozen yogurt.

This is a dessert that you won’t feel guilty about. What am I saying?! You should never feel guilty about dessert! But you can feel proud serving this to yourself and your family!

A decadent dark chocolate ice cream free of dairy and refined sugar!

Ingredients

1. 2 (13.5 oz) cans full fat unsweetened coconut milk, chilled
2. 3/4 cup dark cocoa powder
3. 1/2 cup honey (may substitute agave syrup)
4. 1 tablespoon maple syrup
5. 1 vanilla bean, seeds removed
6. 1 teaspoon vanilla extract
7. pinch of sea salt

Instructions

1. Place all ingredients in blender and blend until smooth.
2. Pour mixture into ice cream machine and churn according to manufacturers directions.
3. If you do not own a ice cream machine simply pour mixture into a container with a lid and freeze for 5-6 hours or until you reach your desired consistency.
4. Enjoy!

Wicked Spatula

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